Universal Smoking Chamber
With universal chambers it is possible to process virtually the whole product range within a temperature range from 18°C to 90°C.
Description
Single trolley chambers in 3 different sizes are available especially for small and medium size businesses. The choice of chamber size depends on the required production capacity and the space available. The chamber can be adapted to local circumstances; individually made chambers enable optimum integration in your production.
All chambers can be equipped with an additional baking heater, shower system, automatic door opener and cooling.
Multi trolley units can be supplied with one or several rows for up to 10 trolleys. On request we can also supply tunnel type units, an integrated transport system or connection to overhead monorail equipment.
APPCLICATION
- Cooked and boiled sausages
- Hot-smoked meat and sausage products such as Frankfurters, Lyoner, Wiener and Knacker sausages
- Kassler (gammon), cooked ham
- Black sausage and liver sausage, bacon
- Mettwurst, salami, raw ham
PROCESS STEPS:
- Reddening
- Drying
- Cold smoking (with cooling)
- Warm and hot smoking (without cooling)
- Cooking